Germain Crecy
From The household gas cookery book, 1900
Serves 4
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 19. The excerpt below is the record exactly as published.
Germain Crecy.—Peel four or five medium-sized car¬ rots, place them in a saucepan with two pints of water, half a bouquet of herbs, and a tablespoonful of salt. When the carrots are thoroughly cooked, remove the herbs, and drain the carrots ; rub them through a fine sieve, add a pint of boiling milk and 1 gill of cream
Cook this with the app: pantry check, scaling, and the assistant.